Ethan Frome



DEPARTMENT OF AGRICULTURE, FORESTRY AND FISHERIESAGRICULTURAL PRODUCT STANDARDS ACT, 1990(ACT No. 119 OF 1990)REGULATIONS RELATING TO THE GRADING, PACKING AND MARKING OF RICE INTENDED FOR SALE IN THE REPUBLIC OF SOUTH AFRICAThe Minister of Agriculture, Forestry and Fisheries, acting under section 15 of the Agricultural Product Standards Act, 1990 (Act No. 119 of 1990),(a)made the regulations set out in the Schedule; and(b)determined that the said regulations shall come into operation on the date of publication.SCHEDULEDefinitions1.In these regulations any word or expression to which a meaning has been assigned in the Act shall have that meaning and, unless the context otherwise indicates --“foreign matter” in relation to rice, means all matter other than rice grains such as dust, stones insects, other crop seeds etc;“germ” means small white portion which lies on the ventral side of the rice grain from where the seed germinates;“glutinous rice” means kernels of special varieties of rice (Oryza Sativa L. ghutinosa) which have a white and opaque appearance. The starch of glutinous rice consists almost entirely of amylopectin. It has a tendency to stick together after cooking;“hull” means the outermost cover of the rice kernel, also known as “husk”;“husked rice” means paddy rice [“brown rice” is sometimes used as a synonym] from which the husk only has been removed;“milled rice” means husked rice from which all or part of the bran and germ have been removed by milling; “milling degree” means the extent of which the bran layers and the germ have been removed;“paddy rice” means rice which has retained its husk after threshing;“parboiled rice” means husked or milled rice processed from paddy or husked rice that has been soaked in water and subjected to a heat treatment so that the starch is fully gelatinized, followed by a drying process;“rice” means whole or broken kernels obtained from the species Oryza sativa L.Restriction on the sale of rice2.(1)No person shall sell a consignment of rice in the Republic of South Africa --unless the rice is sold according to the classes set out in regulations 4;(b) unless the rice complies with the standards for the classes set out in regulations 5; (c)unless the containers meet the requirements set out in regulations 6;(d)unless the rice is packed in accordance with the packing requirements set out in regulation 7; (e)unless the containers or sale documents, as the case may be, are marked in accordance with the marking requirements set out in regulation 8.(2)The Executive Officer may grant written exemption, entirely or partially, to any person on such conditions as he or she may deem necessary, from the provisions of sub regulation (1).PART IQUALITY STANDARDSGeneral quality factors3.Notwithstanding the provisions of regulations 4 and 5, all consignments of rice shall- be free from abnormal flavours, odours, living insects and mites;be free from heavy metals in amounts which may represent a hazard to human health;be safe and suitable for human consumption;comply with the maximum residue levels prescribed for agricultural remedies in terms of Foodstuffs, Cosmetics and Disinfected Act, 1972 (Act No. 54 of 1972);have moisture content not exceeding 14 percentage; andshall be free from insects.Classes of rice4.Rice shall be classified according to the length of grain as follows- (a)Long grain;(b)Medium grain; or(c)Short grain.Standards for classes5.(1)The standards for grain length shall be as follows: Long grain rice – rice with 70 % or more of whole milled rice grains having a kernel length of 6.6 mm or more.Medium grain rice – rice with 70% or more of whole milled rice having a kernel length of 5.5 mm but less than 6.6 mm; andShort grain rice – rice with 70% or more of whole milled rice having a kernel length of less than 5.5 mm.(2)Milled rice may be further classified into the following degree of milling: (a)Under milled rice – means rice kernel from which the hull, a part of the germ and all or part of the outer bran layers, but not the inner bran layers have been removed.(b)Well-milled rice – means rice kernel from which the hull, the germ, the outer bran layers and the greater part of the inner bran layers have been removed.(c)Extra-well-milled rice – means rice kernel from which the hull, the germ and the bran layers have been completely removed. PART IICONTAINERS, PACKING AND MARKING REQUIREMENTSRequirements for containers6.(1)Rice shall be packaged in containers which will safeguard the hygienic, nutritional and organoleptic qualities of the food.(2)The containers, including packaging material, shall be made of substances which are safe and suitable for their intended use. They should not impart any toxic substance or undesirable odour or flavour to the product.(3)When the product is packaged in sacks, they must be clean, sturdy and strongly sewn or sealed.Packing requirements7.Rice of different classes shall be packed in different containers, or stored separately.Marking requirements8.(1)Each container in which rice is packed shall be marked in clearly legible letters with- the name of the product. the class of rice.degree of milling (optional). the expression “Product of” followed by the name of the country of origin thereof.Registered Trade Mark of the Product.Product Brand (2)Each container in which rice in retail quantities are sold, shall, either on the main panel or in another conspicuous place thereon, be marked with-the name and address of the packer of the rice;the net weight as required in terms the Trade Metrology Act, 1973 (Act No. 77 of 1973).(3)The particulars referred to in subregulation (1) and (2) shall be indicated in detached letters and figures-(a)that are in each separate case of the same colour, type and size;(b)that appear on a uniform and contrasting background;(c)that are clearly legible; and(d)of which the vertical height is at least 5,0mm: Provided that the indication of the name and address of the packer may be of a vertical height of at least 2mm.PART IIISAMPLINGGeneral9.(1) A sample of a consignment shall for the purpose of the application of these regulations be obtained by –(a)in the case of rice in retail quantities packed in containers,randomly taking from the number of containers concerned, at least the applicable number of containers mentioned in column 2 of Table 1; sampling each such container by hand in the manner set out in regulation 10: Provided that if the contents per container is 1kg or less the total contents of all the chosen containers will be taken as sample; andin the case of rice in retail quantities that are kept for sale in loose quantities, obtain a sample by hand in the manner contemplated in regulation 10;in the case of rice in bulk quantities-sampling each bag in that consignment with a grain probe as contemplated in regulation 11 or by hand as contemplated in regulation 10 if it consists of 100 bags or less; orby otherwise sampling at least 50 per cent of the bags in that consignment chosen at random, but with a minimum of 100 bags with a grain probe as contemplated in regulation 11 or by hand as contemplated in regulation 10.(2)A sample taken in terms of this regulation is considered to be representative of the consignment from which it was obtained.Sampling by hand10.The sampling of a consignment by hand shall be done as follows:Open the containers in the consignment that have to be sampled.Insert the open hand into such container or the loose quantity concerned, close the hand into a fist and thereafter withdraw it evenly.Place the material enclasped by hand in a suitable collecting tray.Repeat the procedure described in paragraph (b) alternatively at various depths in the containers or loose quantities concern and place the material thus removed in the collecting tray referred to in paragraph (c).Take more or less equal quantities or material from each container sampled.Thoroughly mix the material thus obtained and divide it by means of a sample divider to obtain a sample of at least 1kg of material.Sampling by means of a bag probe11.(1)The sampling of a consignment with a bag probe shall be done as follows:(a)Insert the tapered end of the bag probe towards at an angle of approximately 30 degrees with the horizontal line and with the aperture thereof downwards, into each bag chosen from that consignment until the end of the probe is approximately in the centre of such bag.(b)turn the bag probe through approximately 180 degrees on the longitudinal axis thereof so that the aperture thereof is at the top.(c)Extract the bag probe with a slight shaking movement and diminishing speed from the bag concerned to ensure that a relatively even and increasing flow of beans is maintained through the aperture thereof closer to the side of the bag.(d)Place the material contained in the bag probe in a suitable container.(e)Repeat the procedure described in subparagraphs (a), (b) and (c) alternatively at various depths or alternate bags and place the material thus removed in the container referred to in subparagraph (d).(f)Take approximately equal quantities of material from each bag that is sampled.(g)Thoroughly mixes the material thus obtained and divide it by means of a sample divider to obtain a sample of at least 1kg.(2) A bag probe referred to in subregulation (1) shall -be long enough so that the end thereof will reach the centre of a bag being sampled; andconsist of a cylindrical tube with a tapered end and an aperture close to the end.Sampling if contents differ12.If it appears from an examination of the Rice in bulk quantities taken in accordance with regulation 9 from different bags in a consignment, that the contents of these bags differ conspicuously-the respective bags shall be separated from each other;all the bags in the consignment concerned shall be sampled in order to make such classification and separation; andeach group of bags of a particular grade in the consignment concerned shall for the purposes of these regulations be deemed to be separate consignment.PART IVDEFECTIVE KERNELSDetermination of percentage of defective rice kernels13.The percentage of defective rice kernels in a consignment shall be as determined in Table 2PART VMOISTURE CONTENTDetermination of moisture content14.The moisture content of a consignment of rice may be determined according to any suitable method: Provided that the results thus obtained are in accordance (± 0,3 per cent) with the results obtained by means of the 72 hour oven dried method (AACC Method 44/15A/1981).Offence and penalties15.Any person who contravenes or fails to comply with any provision of these regulations shall be guilty of an offence and upon conviction be liable to a fine of not exceeding R50?000 or to imprisonment for a period not exceeding two years, or to both that fine or imprisonment.Table 1Numbers of primary samples for rice packed in sack or bagNo. of sacks /bags in lotNo. of sacks/ bags sampling1 to 10Every sack/bag11 to 10010>100Calculated from taking square root of quantity of sacks/ bags in a lot (√ Rice quantity)TABLE 2Determination of percentage of defective rice kernelsFactorLimitMethod of analysisDefective KernelsHusked RiceMilledRiceHuskedParboiled RiceMilledParboiled RiceHeat-damaged kernels are kernels, whole or broken, that have changed their normal colour as a result of heating. This category includes whole or broken kernels that are yellow due to alteration.4.0%m/m3.0%m/m8.0%m/m6.0%mmISO 7301Damaged kernels are kernels, whole or broken, showing obvious deterioration due to moisture, pests, diseases, or other causes, but excluding heat-damaged kernels.4.0%m/m3.0%m/m4.0%m/m3.0%m/mISO 7301Immature kernels are unripe and /or undeveloped whole or broken kernels.12%m/m2.0%m/m12.0%m/m2.0%m/mISO 7301Chalky kernels are whole or broken kernels except for glutinous rice, of which at least three-quarter of the surface has an opaque and floury appearance.11.0%m/m11.0%m/mN/AN/AISO 7301Red kernels are whole or broken kernels with red-coloured pericarp covering more than one-quarter of their surface.12.0%m/m4.0%m/m12.0%m/m4.0%m/mISO 7301Red-streaked kernels are kernels, whole or broken, with red streaks, the lengths of which may be equal to or greater than one-half of the whole kernel, but the surface area covered by these red streaks shall be less than one-quarter of the total surface.N/A8.0%m/mN/A8.0%m/mISO 7301Pecks are whole or broken kernels of parboiled rice of which more than one-quarter of the surface is dark brown or black in colour.N/AN/A4.0%m/m2.0%m/mISO 7301 ................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download